Are you looking for something a bit different to serve at Christmas dinner this year? If you’re ready for a break from the traditional ham and turkey, then a roast Christmas goose might be just the new meal option that you need. If this appeals to you, here’s what to do to cook a roast goose.
The first step to making a roast goose for Christmas dinner is to gather your ingredients. You will need the following: a gallon and a half of cold water, a cup of sea salt, a half cup of brown sugar, two bay leaves, a teaspoon of black peppercorns, a young goose – fully thawed, an apple (peeled and quartered), an onion (peeled and quartered), an orange (quartered) and a lemon (quartered).
To make your Christmas dinner, add the water to a large stockpot that will hold the goose. Add the salt, sugar, peppercorns and bay leaves to the water and mix well. Now, remove the giblets from the goose and place the goose in the brine. Cover and let it refrigerate overnight (no longer than 24 hours).
For Christmas dinner preparation, take the goose out of the brine and pat it dry. Sprinkle it with salt and pepper inside and out, then add the apple, onion, orange and lemon to the body cavity. Breast side up, place your Christmas dinner goose in a large roasting pan with a rack (you want an inch between the bird and the bottom of the pan).
Prick the goose all over using the point of a knife – only pierce the skin, though. Add two cups of water to the pan and roast your Christmas dinner goose for about three hours at three hundred and fifty degrees. A meat thermometer should read one hundred and seventy degrees.
Let the goose stand for a minimum of twenty five minutes before serving at Christmas dinner.